en Food Science Food Science پژوهشي Research <span style="font-size:10pt"><span style="text-justify:kashida"><span style="text-kashida:0%"><span style="line-height:115%"><span style="unicode-bidi:embed"><span style="font-family:&quot;Times New Roman&quot;,&quot;serif&quot;">Berries are renowned for their high vitamin C content, a potent antioxidant linked to numerous health benefits. However, the impact of freezing on this essential nutrient remains a subject of interest. This study aimed to compare vitamin C levels in fresh and frozen strawberries, blueberries, and raspberries using spectrophotometry and iodine titration. Our findings revealed significantly higher vitamin C concentrations in frozen berries compared to fresh samples. Specifically, vitamin C levels were 29% and 12% greater in frozen berries as determined by titration and spectrophotometry, respectively. These results suggest that freezing effectively preserves vitamin C, making frozen berries a reliable and convenient source of this critical nutrient. Our data highlight the potential of frozen berries as an excellent source of vitamin C. By offering convenience and comparable or even superior nutritional value to fresh berries, frozen options can contribute to increased consumption of this essential nutrient.<b><span style="font-size:11.0pt"><span style="line-height:115%"></span></span></b></span></span></span></span></span></span> Vitamin C, Fresh Berries, Frozen Berries, Ascorbic Acid, Antioxidant 39 44 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-1131-1&slc_lang=en&sid=1 Andrea Soto sotoa4078@students.felician.edu 10031947532846007164 10031947532846007164 No Felician University Samira Ziaei ziaeis@felician.edu 10031947532846007165 10031947532846007165 Yes Felician University